Since I've decided that my genes must've gotten a total whuppin (as evidenced by my progeny's aversion to anything the least bit healthy), I try to sneak in a little whole wheat here and there when I can. You can usually swap out about one-third to one-half whole wheat for white in most recipes before you start changing the texture. But, for some reason this recipe works great with all whole wheat flour. Hey, when something works, it just works.
The dough is a dream to work with...even easier with a scoop. I've used my 4-tablespoon one here.
So. hard. not. to. gobble. up. the. dough...
...but your patience will soon be rewarded with a nutty, dark-chocolatey, crispy on the outside, soft buttery goodness (just a little) on the inside gem of better-for-you-deliciousness. I concede that I can hardly label this cookie with my usual good-for-you-delicious moniker, but the walnut ingredients, dark chocolate and whole wheat do provide some redeeming qualities. Just nod and agree.
Back to business here. These bake for about 16 minutes. Since the recipe is all whole wheat, it is a little harder to tell when the cookies are done since whole wheat items don't brown as much as white flour ones. So, be smart and start with a test cookie so that you get the time and texture that works best for you and your oven. If you over-bake these, they will still be delicious, just a little on the crispy side. We like ours a little softer on the inside so I remove them a little early. The cookies store very well in an air-tight container, although we don't usually have any storage issues with these because they disappear so fast!
Don't you just love go-to recipes that are equal parts special and comforting? For when you want to be a little decadent, a little naughty, a little sweet and salty. That's what best friends do best, right? They put a smile on your face. Well, these are...simply...the best.
Whole Wheat Chocolate Chip Cookies:
1 1/2 cups whole wheat pastry flour (or spelt flour)
1 1/2 cups white whole wheat flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 stick of butter (preferably organic)
1/4 cup walnut oil
1/2 cup walnuts, toasted and ground into a butter or paste
1 cup dark brown sugar
1 cup natural sugar
2 eggs (organic)
2 tsp vanilla extract
8 ounces of roughly chopped bittersweet chocolate (or your favorite chocolate)
Preheat the oven to 350 F. Cream the butter, walnut oil and walnut butter with the sugars in a large mixing bowl, for about two minutes. Add the eggs, one at a time, while scraping down the sides of the bowl in between each addition, then add the vanilla. Sift the dry ingredients together over a piece of wax paper. Add the flour mixture to the mixing bowl in a steady pour until just barely combined. Stir in the chocolate pieces until evenly dispersed. Scoop mounds of dough onto two parchment covered cookie sheets and bake for about 16 to 18 minutes (more or less based upon your crispy/chewy preference and oven temperature). Let cool on the pans for 2 minutes then transfer to racks to cool completely. Sprinkle with coarse sea salt if desired.
Notes: you can add any number of tasty ingredients to this batter: nut pieces, coconut flakes, etc. My gang here is nut-averse, hence the walnut oil and walnut butter...same flavor profile and health benefits without the texture issues for them. You could also switch out the walnut butter and use macadamia butter, macadamia nuts and white chocolate...yum!...I feel another post coming on.